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5 from 1 vote

Vegan Salmon

Delicious vegan salmon made with tofu and seaweed. Very easy to prepare, delicious and healthy. If you're vegan and you suddenly miss the fishy taste, this vegan salmon works perfect for those occasions.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Platillo fuerte
Keyword: easy vegan recipe, homemade vegan salmon, tofu salmon, vegan fish, vegan seafood
Servings: 8 fillets
Author: Annie


  • 2 extra firm tofu blocks (900 g)
  • ½ cup vegetable broth
  • 1 sheet of nori seaweed
  • 2 tbsp apple cider vinegar
  • 15 g beets, raw
  • 1 tbsp miso paste
  • ½ small garlic clove
  • ½ tsp salt
  • ¼ tsp turmeric powder
  • 3 nori sheets to simulate salmon skin
  • 3 tbsp cornstarch
  • Olive oil


  • Blend the vegetable broth, 1 sheet of nori seaweed, apple cider vinegar, beets, miso paste, garlic, salt and turmeric. Reserve.
  • Pat-dry the tofu blocks (you can cover them with a kitchen towel and place a wooden board to drain as much water as possible). Cut a block into 4 equal parts (lengthwise). Take one of the 4 parts (lengthwise) and make small cuts with an angle (45 °) to simulate a flaky texture, but without touching the base (you can place a chopstick next to the piece of tofu to keep you from cutting all the way through). Repeat the same process with the rest of the tofu.
  • Marinate the tofu in the previous sauce overnight or even 24 hours (make sure to shake it a couple of times so that it is completely impregnated with the sauce).
  • Take the marinated tofu and optionally place a strip of seaweed on the uncut side of the tofu (slightly soak the seaweed in the marinade so that it sticks better to the tofu).
  • If you want your vegan salmon fillet to be slightly crispy, sprinkle a little cornstarch on all sides.
  • Heat up some olive oil and fry the salmon fillets evenly on all sides.